My Recipie Collection

MY RECIPIE COLLECTION
CONTENTS
MY RECIPIE COLLECTION.......................................................................................................................1
CONTENTS...................................................................................................................................................2
ABOUT THIS DOCUMENT........................................................................................................................6
COOKING MEASUREMENT (CONVERSIONS)......................................................................................7
MAIN COURSES..........................................................................................................................................8
Mushroom, Macaroni Tuna Dish...............................................................................................................8
Macaroni Cheese **..................................................................................................................................8
Swiss Eggs.................................................................................................................................................8
Chicken or Veal Scaloppini **..................................................................................................................8
Apricot Chicken ***..................................................................................................................................8
Chicken In Peanut Sauce...........................................................................................................................9
Teriyaki Pork With Wasabi Dressing........................................................................................................9
Chicken With Onion Sauce.......................................................................................................................9
Mexican Corn Stew...................................................................................................................................9
Meat Balls With Sweet And Sour Sauce.................................................................................................10
Left Over Meat........................................................................................................................................10
Quick Chilli Con Carne...........................................................................................................................10
Mince.......................................................................................................................................................10
Veal Goulash...........................................................................................................................................10
Meat Loaf................................................................................................................................................10
Hot Tuna Fritters.....................................................................................................................................11
Chicken In Onion Sauce..........................................................................................................................11
Chicken Cacciatore..................................................................................................................................11
Norway Sardine Pie With Potato.............................................................................................................11
Mexican Meat Loaf.................................................................................................................................11
Roast Lamb Swedish............................................................................................................................12
Hungarian Goulash..................................................................................................................................12
Lamb Chops In Orange Sauce.................................................................................................................12
Marinade For Barbeque Meat..................................................................................................................12
Thai Chicken Curry.................................................................................................................................13
Thai Green Curry.....................................................................................................................................13
Beef Curry In Sweet Peanut Sauce..........................................................................................................13
Thai Curry With Mixed Veg (Reduced Fat)............................................................................................13
Thai-Style Fish Cakes With Cabbage Salad............................................................................................14
Eggs In Celery Sauce...............................................................................................................................14
Hawaiian-Style Eggs...............................................................................................................................14
Eggs In Curry Cream...............................................................................................................................15
Fried Tempura.........................................................................................................................................15
Savoury Impossible Pie...........................................................................................................................15
Spaghetti **.............................................................................................................................................15
Mince With Vegies..................................................................................................................................15
Microwave Meatballs..............................................................................................................................16
Lambs Fry................................................................................................................................................16
Corned Beef.............................................................................................................................................16
DRINKS.......................................................................................................................................................17
Pina Colada..............................................................................................................................................17
OTHER........................................................................................................................................................17
2
Kids Play Dough......................................................................................................................................17

Microwave Rice.......................................................................................................................................17
CAKES........................................................................................................................................................18
Bees Chocolate Cake..............................................................................................................................18
Thelmas Chocolate Cake........................................................................................................................18
Chocolate Sponge Cake...........................................................................................................................18
Tea Cake..................................................................................................................................................18
Glazed Mocha Fudge Cake......................................................................................................................19
5 Cup Bun Loaf ......................................................................................................................................19
Health Cake.............................................................................................................................................19
Carrot Cake..............................................................................................................................................20
Apple Shortcake......................................................................................................................................20
Processor Cakes.......................................................................................................................................20
One Bowl Sultana Loaf...........................................................................................................................21
Pumpkin Date Cake.................................................................................................................................21
Chocolate Chip Muffins..........................................................................................................................21
Pikelets *..................................................................................................................................................21
Quick Mix Onion Bread..........................................................................................................................21
Pumpkin, Cinnamon And Wholemeal Bread..........................................................................................22
Banana Bread...........................................................................................................................................22
BISCUITS....................................................................................................................................................23
Sticky Biscuits.........................................................................................................................................23
Date Slice.................................................................................................................................................23
Junes Savoury Biscuits...........................................................................................................................23
Lemon Slice.............................................................................................................................................23
Chocolate Peppermint Squares................................................................................................................23
Quick Honey Gingerbread.......................................................................................................................24
Muesli Bars..............................................................................................................................................24
Unbaked Peach And Coconut Chews......................................................................................................24
Continental Chocolate Slice....................................................................................................................24
DESSERTS..................................................................................................................................................25
Wet Chocolate Cake................................................................................................................................25
Pavlova *.................................................................................................................................................25
Impossible Pie ***...................................................................................................................................25
Pineapple Sweet.......................................................................................................................................25
Orange Dessert........................................................................................................................................25
Lemon Chiffon Pie..................................................................................................................................26
Passionfruit Flummery............................................................................................................................26
Pineapple Marshmallow..........................................................................................................................26
Chocolate Mouse.....................................................................................................................................26
Fruit Berry Cream....................................................................................................................................26
Fluffy Summer Dessert............................................................................................................................27
Golden Puff Balls....................................................................................................................................27
Pawpaw Sorbet........................................................................................................................................27
Simple Steamed Pudding.........................................................................................................................27
Steamed Golden Pudding........................................................................................................................27
Butterscotch Pudding...............................................................................................................................27
Sticky Date Pudding (Reduced Fat)........................................................................................................28
Fruit Gelato..............................................................................................................................................28
Mango Cheesecake..................................................................................................................................28
3
Unbaked Cheesecake...............................................................................................................................29
Chocolate Fudge Pie................................................................................................................................29
Gramma Pie.............................................................................................................................................29
Pumpkin Pie.............................................................................................................................................29
Blanc Mange............................................................................................................................................30
Moccha Dessert.......................................................................................................................................30
Biscuit Crumb Pie Case...........................................................................................................................30
Chilled Lemon Sago................................................................................................................................30
Apple Crumble Pudding..........................................................................................................................30
Strathbogie Mial......................................................................................................................................30
DIPS/STARTERS........................................................................................................................................31
Bees Dip.................................................................................................................................................31
Creamy Dip..............................................................................................................................................31
Liver Pate.................................................................................................................................................31
Creamed Poppy Seed Log.......................................................................................................................31
Pawpaw Starter........................................................................................................................................31
Nuts And Bolts........................................................................................................................................31
AFTERS.......................................................................................................................................................32
Marshmallow Roll (Unbaked).................................................................................................................32
Date Fingers (Unbaked)...........................................................................................................................32
Fudge Fingers..........................................................................................................................................32
Coconut Lemon Slice..............................................................................................................................32
SOUPS.........................................................................................................................................................33
Borsch......................................................................................................................................................33
Iced Savory Tomato Soup.......................................................................................................................33
Hot Tomato/Orange Soup........................................................................................................................33
Senegalese Soup......................................................................................................................................33
Pumpkin And Bacon Soup......................................................................................................................33
Laksa Soup..............................................................................................................................................34
Lentil Soup With Greens And Lemon.....................................................................................................34
Garlic Thyme Toast.................................................................................................................................34
Chicken Soup With Coconut Cream.......................................................................................................35
Skinny Thai Soup....................................................................................................................................35
SALADS......................................................................................................................................................36
Portuguese Salad......................................................................................................................................36
5 Cup Salad..............................................................................................................................................36
Rice Salad................................................................................................................................................36
Potato Salad.............................................................................................................................................36
Stuffed Eggs............................................................................................................................................37
Barbequed Lemon Salad..........................................................................................................................37
Fruity Salad..............................................................................................................................................37
Chinese Style Salad.................................................................................................................................38
Poultry Salad............................................................................................................................................38
Fruity Salad..............................................................................................................................................38
Carrot And Raisin Salad..........................................................................................................................38
Oranges And Onion Salad.......................................................................................................................38
Beetroot Salad..........................................................................................................................................38
JAMS/CHUTNEYS.....................................................................................................................................39
Mango Chutney 1....................................................................................................................................39
Mango Chutney 2....................................................................................................................................39
4
Mango Chutney 3....................................................................................................................................39

Green Pawpaw Chutney..........................................................................................................................39
Fig Jam....................................................................................................................................................40
TIPS.............................................................................................................................................................41
ABOUT THIS DOCUMENT

This is a collection of recipies my mother, Susan, put together and gave to me as a present before I moved
out of home. Not only a wonderful gift, but practical too! What Ive done since then is applied styles,
added a table of contents and Ive also labelled a couple of my favourite recipies with *s I think the
whole system works pretty well.
There are tonnes of recipies here, and I must admit I only know how to make a tiny fraction of them, but
Ive left them all in and even decided to leave the patronising tips at the end. In some places the
instructions are a bit vaigue, but experiment is half the fun ritht? Cooking for yourself is acutally quite
fun, and Im slowly getting better at it. My favourite recepies is probably apricot chicken.
My stragy is usually to cook in bulk. Often Ill make two meals at once and although it might take me an
hour each meal usually last me three days so thats almost a whole weeks worth in one hour! Wohoo!
Im living in a share house with six people, and most of them think Im mad, becauase I usually look like
Im cooking for a small army. One day I plan to convert them.
Bon appeit!
Andrew Noske
Note: This file can be downloaded from: http://www.andrewnoske.com/
WHAT TO DO WITH THIS DOCUMENT (FOR WORD ILLITERATE PEOPLE):
Delete anything you dont like the look of (be bold).
Add recipies of your own, using the styles and formatting task pane (show: formatting in use
is easiest) just select text and click the appropriate style on the right.
Right click the index/table of contents and chose update field >> update entire table to
reflect changes.
I recommend printing it out and putting it in a plastic sleeve folder (so you can add more later)
but learn from my mistake and never leave your recipe folder too close to the oven! Plastic has a
tendancy to melt.
COOKING MEASUREMENT (CONVERSIONS)

CUPS
1 cup flour
4oz.
110g
1 cup sugar (crystal or castor)
8oz.
230g
1 cup icing sugar (free of lumps)
5oz.
140g
1 cup shortening (butter,marg.etc.)
8oz.
230g
1 cup honey, golden syrup, treacle
10oz.
280g
1 cup brown sugar (lightly packed)
4oz.
110g
1 cup brown sugar (firmly packed)
5oz.
140g
1 cup soft breadcrumbs
2oz.
60g
1 cup dry packet breadcrumbs
4oz.
110g
1 cup rice (uncooked)
6oz.
170g
1 cup rice (cooked)
5oz.
140g
1 cup mixed fruit (sultanas etc.)
4oz.
110g
1 cup grated cheese
4oz.
110g
1 cup nuts (chopped)
4oz.
110g
1 cup coconut
2oz.
71g
SPOONS (Level Tablespoons)

1 oz. flour
1 oz. sugar (crystal or castor)
1 oz. icing sugar (free from lumps)
1 oz. shortening
1oz. honey
1oz. gelatine
1oz. cocoa
1oz. cornflour
1oz. custard powder
LIQUID
1 cup liquid
8oz.
230mls.
21/2 cups liquid
20oz.(1 pint)
575mls.
4 cups liquid
32oz.
1 litre
2 tablespoons liquid
1oz.
30mls.
1 gill liquid
5oz.(1/4 pint)
150mls.
METRIC
cup measures listed use the 8 liquid ounce cup
spoon measures listed are ordinary household cutlery
2 teaspoons = 1 dessertspoon
2 dessertspoons = 1 tablespoon
4 teaspoons = 1 tablespoon
1 ounce = 28.352 grams (for convenience work on 30grams)
1 lbs = 453 grams <> 2.2 lbs = 1Kg
2 pounds 3 ounces = 1 kilogram
MAIN COURSES
Mushroom, Macaroni Tuna Dish
1 large onion
Pinch mixed herbs
1 can mushroom or celery soup
1 cup cooked macaroni or rice
1 can tuna
cup creamy milk
2 chopped gherkins
cup grated cheese
Grated lemon rind
Fry onion. Add soup, milk and half cheese. Add tuna and gherkins heat, add herbs, rind, and macaroni.
Heat (if in a casserole dish top with cheese and heat under griller).
Macaroni Cheese **
lb uncooked macaroni
teaspoon dry mustard
2 oz margarine
2 cups milk
1 finely chopped onion
1 tablespoon sherry
2 tablespoon plain flour
1 egg
salt
1 cups shredded cheese
pepper cayenne
Cook macaroni until tender and drain. Melt margarine and fry onions until soft but not browned.
Add flour and seasonings; gradually add milk and sherry stirring well until boiling. Pour into casserole
and sprinkle with cheese and bake 20-3- minutes.
Swiss Eggs
Sprinkle 1 dessertspoon grated cheese on buttered toast. Whip 1 egg white till dry, season with
salt/pepper. Pile most of white on toast putting yolk in well in centre and cover with rest of white and
grated cheese. Bake in moderate oven 15 minutes.
Chicken or Veal Scaloppini **
Cut chicken or veal into small bits (hammer if want) and put into plastic bag to coat with flour mixture of
plain flour, oregano, salt, pepper and ground coriander.
Fry coated meat in butter or oil in fry pan. Add chopped shallots and garlic.
Add sauce of:
tomato paste, sherry, chicken stock powder, cup water and parmesan cheese.
Pour over meat and simmer till thickens. Add squeeze lemon juice at serving.
Apricot Chicken ***
Chicken breasts
Apricot nectar can
French onion soup (dried packet)
Cut full breasts in half. Brown floured chicken fillets, or place them in casserole without even browning
them. Add nectar and packet soup and cover with foil or lid. Bake in moderate oven 45 minutes or till
tender. (or 15-20 mins in microwave).
Quantities depend on number of breasts. If 3-4 breasts use medium can nectar and full packet of soup.
Can thicken sauce later with cornflour if need to.
Just before serving, can add some cream to make a richer sauce.
Chicken In Peanut Sauce

Chicken thigh or breast
cup honey
1 onion finely chopped
2 teaspoons grainy mustard
1 clove crushed garlic
1 teaspoon curry powder
30 g butter
pinch cardamom
1/3 cup peanut butter
dash Tabasco sauce (optional)
cup chicken stock
Fry onion and garlic, add chicken (sliced thin) and cook, add other ingredients.
Teriyaki Pork With Wasabi Dressing
750g pork fillets
50g watercress, trimmed
cup (60ml) teriyaki marinade
1 medium red capsicum (200g0 sliced thinly
50g snow pea sprouts
250g yellow teardrop tomatoes, halved
100g mesciun
Wasabi dressing:
1 teaspoons wasabi powder
1/3 cup (80ml) vegetable oil
cup (60ml) cider vinegar
1 tablespoon light soy sauce
Trim pork, brush with teriyaki marinade. Fry pork in batches, brushing frequently with marinade. Cover
to keep warm.
Mean while combine sprouts, mesciun, watercress, capsicum and tomato in bowl.
Pour wasabi dressing over salad, toss. Slice pork and serve with salad.
Wasabi dressing blend powder in vinegar, whisk in remaining ingredients.
Chicken With Onion Sauce
1kg chicken drumsticks
Pk dried French onion soup
2 tablespoons oil
1 tablespoon soy sauce
60g butter
1 cup water
1 onion
3 teaspoons cornflour
400g can peeled tomatoes
1 tablespoon water extra
Heat oil and half butter in pan, add drumsticks and brown all over. Remove. Drain fat from pan, add
remaining butter, peeled and sliced onion and cook till tender. Add undrained mashed tomatoes, soup
mix, soy sauce and water and cook till tender. Arrange chicken in ovenproof dish, pour sauce over and
bake in moderate oven 45 minutes. Remove chicken to plates, pour sauce into pan and thicken with
cornflour and water. Pour sauce over chicken. Serves 4.
Mexican Corn Stew
2lb minced steak
1 cups milk1 tablespoon Worstershire sauce
1 cup rolled oats
Salt, pepper
Mix by hand, squeezing together. Mix 4 tablespoons flour, 1 teaspoon paprika in bag.
Shape meat mixture into balls, flatten to cake shape. Toss in flour bag.
Sauce:
cup diced onion
1 tablespoon brown sugar
cup diced green pepper
frozen corn or tin corn kernels
1 small tin tomato puree
Fry meat cakes in a little oil each side to brown (3 min each side). Place in saucepan. Fry onion and
pepper. Add puree, sugar, salt and pepper and heat. Place over meat cakes, simmer 40 minutes. Add corn.
Heat 10 minutes. Garnish with parsley and strips of red pepper. Serve with rice.
Meat Balls With Sweet And Sour Sauce

1 onion
1 tablespoon chutney
1 small green pepper
teaspoon sugar
clove garlic
salt, pepper
1 stick celery
1 lb mince meat
1 cup water
2 chopped shallots
cup chopped sultanas or raisins
1 egg
1 tablespoon vinegar
little milk if needed
Into saucepan place chopped onion, pepper, garlic and celery, add water, raisins, vinegar, chutney, sugar,
salt and pepper. Bring to boil while preparing meat balls. Mix mince, shallots, egg and milk if needed.
Shape into balls, brown in oil and drop into sauce. Simmer gently until meat cooked, 20 25 minutes.
Left Over Meat
1 cups cubed boiled potatoes
salt, pepper
1 cup chopped cooked onions
any left over veggies
1 cups left over cooked meat
herbs
1 tin cream of mushroom soup or celery soup
Fill greased casserole with layers of ingredients. Add soup. Cover and bake hour in moderate oven.
Quick Chilli Con Carne
mince steak
tin whole or crushed tomatoes
tomatoes)
chilli powder
salt, pepper
tin red kidney beans
Brown meat in little oil, add chilli powder and then other ingredients. Simmer hour.
(because
of
Mince
Brown meat well in little oil. Add any finely chopped up veggies, include onions, salt, pepper and some
flavouring like soy sauce or tomato sauce or tin tomato and some water to simmer for hour. Can
thicken at end with cornflour mixed in a little cold water.
Veal Goulash
Diced veal
Little oil
2 large onions chopped
2 teaspoon paprika
2 carrots diced
salt, pepper
1 cup celery chopped
1 teaspoon brown sugar
1 green pepper chopped
1 1/2 cups stock OR can add can drained pineapple pieces, tablespoon vinegar or 3/4 cup pineapple juice,
2 tablespoon soy sauce, 4 tablespoon sugar and cornflour for sweet/sour sauce.
Coat veal with flour, paprika, sugar, salt and pepper in a bag. Heat oil and fry meat til browned. Remove.
Brown onions and saut rest of vegies. Replace meat. Add stock. Cover and simmer gently 11/2 hours, or
put in casserole in oven for 1 1/2 hrs. Thicken sauce if necessary with cornflour. Serve with rice.
Meat Loaf
750g mince
1/2 cup finely chopped onion
1 cup soft breadcrumbs
2 tablespoon chopped parsley
1 tablespoon worstershire sauce
1 tablespoon tomato sauce

1 tablespoon mustard
1 egg
2/3 cup tinned carnation milk (not skim)
10
Glaze:
1/4 cup tomato sauce

1/2 teaspoon dry mustard
Mix all meat ingredients in bowl and press into greased loaf tin. Bake in moderate oven 180C for 15
minutes. Gently remove loaf tin and brush with glaze. Return to oven for further 45 minutes at same
temperature.
Serve hot or cold.
Hot Tuna Fritters
450g tin tuna
1 teaspoon chopped parsley
3 tablespoons flour
1 teaspoon lemon juice
1 tablespoon baking powder
salt, pepper
3 tablespoon milk
2 eggs
Remove bones from fish place undrained in basin and break up, add milk and flour, baking powder,
seasonings and beaten egg yolks. Whip egg whites stiffly and fold in lightly. Drop dessertspoons of
mixture in hot oil and fry til golden.
Chicken In Onion Sauce
Put left over cooked chicken into the following sauce and heat through.
Saut 1 chopped onion. Add:
1 400g can tomatoes
1 cup water or chicken stock
41g packet of dry French Onion soup mix
3 teaspoons cornflour, to thicken.
1 tablespoon soy sauce
Chicken Cacciatore
dash oil
1 onion sliced
1 tablespoon crushed garlic
200g button mushrooms
6 chicken thigh portions, boneless, skin

removed
cup white wine or water
1 X 420g can condensed tomato soup
sprig fresh thyme
Heat oil in pan and saut onion, garlic and mushrooms for 2minutes. Add chicken thighs and brown. Pour
in wine or water and soup. Add thyme. Bring to boil, simmer covered for 30-35 minutes, until chicken
tender. Serve with rice and green beans.
Norway Sardine Pie With Potato
2 tins sardines
1 cups milk
3 medium potatoes
2 oz. butter
2 medium onions
grated rind lemon
3 eggs
Grease casserole lightly with butter. Peel, slice potatoes and onions very thinly. Line dish with layer of
potatoes, dot with butter, cover with layer onions, sardines and lemon rind. Continue layers until dish is
full, making last layers potatoes and sardines. Beat eggs, add milk and pour into dish. Cover with lid or
foil and bake slowly in moderate oven about 50 minutes.
Mexican Meat Loaf
500g minced beef
1 cup drained corn kernels
2 medium onions finely chopped
cup wheat germ
Salt, pepper
teaspoon chilli powder
2 teaspoons Worstershire sauce
2 eggs
11
2 tablespoons tomato paste or sauce

Combine all ingredients. Press into loaf tin. Bake 1 hour in moderate oven. Turn out and serve with
Spanish sauce.
Spanish Sauce:
2 tablespoons margarine
1 450g tin mashed tomatoes
cup thinly sliced celery
4 teaspoons sugar
1 medium onion sliced
Salt, pepper
1 small clove garlic chopped
Melt margarine and saut onion and celery, add all other ingredients and simmer 10 minutes.
Roast Lamb Swedish
Wipe leg of lamb with damp cloth. Combine:
1 dessertspoon salt
1 clove garlic chopped or crushed garlic or powder
1 level teaspoon dry mustard
Rub over the meat.
Place leg in baking dish with a little fat. Bake 1 1 hours (depending on size of leg) at 180C. Remove
some fat but leave a little in pan. Add 1 cup strong black coffee, 1 teaspoon sugar and 1 dessertspoon
cream. Baste the leg with this and bake 1 further hour. May have to add a little water if liquid reduces too
much. Thicken sauce with flour and water, and serve at table in sauce jug.
Hungarian Goulash
500g or more top or round steak (if blade steak;
1 teaspoon caraways seeds (or leave out)
cook longer)
1 teaspoon or more of paprika
4 onions
Salt, pepper
1 clove garlic
4 skinned tomatoes
Saut sliced onions. Add steak cut in cubes and brown. Add chopped tomatoes with 1 dessertspoon sugar.
Add garlic, salt, pepper and paprika. Barely cover with stock and simmer gently 2 hours. Or could cook in
casserole in oven. Serve with potato salad.
Lamb Chops In Orange Sauce
6 lamb chops (leg or chump)
teaspoon nutmeg
Flour seasoned with salt and pepper
1 dessertspoon white vinegar
1 cup orange juice
2 onions
Orange rind grated or 1 dessertspoon orange
1 potato per person
marmalade
Dip chops in seasoned flour and fry till brown. Remove from pan. Add onions and potatoes and brown in
pan. Place veggies in bottom of casserole and place chops on top. Combine rest of ingredients and pour
over chops. Cover with foil and cook 1 hour in moderate oven. Serve with peas or salad.
Marinade For Barbeque Meat
Combine and shake well:
Oil
Crushed garlic
Vinegar or lemon juice
Salt, pepper, dry mustard
Chopped onion
Soak meat overnight (at least 4-6 hours) turning several times.
For lamb add 1 teaspoon curry powder. For beef add teaspoon oregano and 2 tablespoon Worstershire
sauce. Cook meat on hot barbeque and brush over with marinade during cooking.
12
Thai Chicken Curry

600g chicken thigh fillets, sliced
teaspoon minced fresh ginger
1 dessertspoon red curry paste or to taste
1 tablespoon lemon juice
1 tablespoon vegetable oil
cup basil leaves
1 can lite coconut cream
Heat oil over medium heat, add curry paste for 2 minutes. Add chicken, lemon juice and ginger and fry 23 mins. Add coconut cream and bring to boil, reduce heat, add basil leaves and simmer further 10
minutes. Garnish with coriander. Serve with Jasmine or Basmati rice.
Thai Green Curry
Green Paste:
5-6 shallots (or onion)
4-5 chillies deseed and cut
6 lemon grass ends, peel off outer layers, split
6-8 kaffir lime leaves cut up
in half, cut up
3-4 handfuls coriander
2-3 cloves garlic
2 handfuls fresh basil
1 tablespoon ginger root cut roughly
1 tablespoons coriander seeds cracked up
lime skin peel
Put all tough things in food processor with cutting blade, pinch salt and pepper, blend, add coriander
seeds, lime juice and herbs, and 2 tablespoons oil. Blend/chop up.
Chicken curry:
Cut up skinless breast in big slices. Marinate 20min 2 hrs in 1-2 tablespoons of above green paste. Heat
oil and cook chicken to sear 2-3 minutes. Add paste and cook 30 seconds. Add coconut milk (can), stir
and simmer 12-13 min until tender. Ad garnish of coriander leaves, coconut slices or nuts if wish.
Beef Curry In Sweet Peanut Sauce
500g beef cut into strips (or chicken or pork)
2 tablespoon fish sauce
3 tablespoons red curry paste
1/3 cup roasted ground peanuts
1 tablespoon oil
3 tablespoons brown sugar
Heat oil, add curry paste for 1 minute. Add meat and stir fry for 2-3 minutes. Add coconut cream and rest
of ingredients. Simmer 15 minutes, stirring occasionally. Serve with rice.
Thai Curry With Mixed Veg (Reduced Fat)
300g lean meat (beef, kangaroo, chicken, lamb or fish)
1 to 1 tablespoon green or red curry paste
400g red kidney beans
1 onion
1 teaspoon crushed ginger
1 teaspoon crushed garlic
440ml tin Carnation light evaporated milk
1 teaspoon coconut essence
1 teaspoon garman masala
5 cups of mixed veggies
Heat pan, add curry paste. Add meat, onion, garlic and ginger, and brown meat. Stir in beans, garman
masala. Add veggies. Pour in Carnation milk and small amount water. Add essence. Stir occasionally
until veggies are cooked. Serve with rice.
13
Thai-Style Fish Cakes With Cabbage Salad

Fish Cakes:
500g redfish fillets
salt and pepper
2 tablespoon Thai red curry paste
4 shallots chopped finely
1 egg
100g green beans chopped finely
cup stale breadcrumbs
cup chopped fresh coriander leaves
1 teaspoon grated lime rind
Oil
1 tablespoon lime juice
Sweet chilli sauce
2 tablespoons sweet chilli sauce
Cabbage Salad:
1 small carrot
2 teaspoons soy sauce
2 shallots
1 teaspoons sugar
Chinese cabbage finely shredded
2 tablespoons oil
1 tablespoon lime juice
Fish Cakes: Blend or process the fish, paste, egg, breadcrumbs, rind, juice and sauce until just combined.
Transfer mixture to bowl and season with salt and pepper. Stir in onions, beans and coriander.
Roll two tablespoons mixture into ball, then flatten slightly. Repeat with remaining mixture.
Shallow fry fish cakes in batches in hot oil until browned on both sides and cooked through. Drain on
paper. Serve with Cabbage Salad and extra sweet chilli sauce.
Cabbage Salad: Cut carrot into thin strips, slice onion and cabbage. Place veggies in bowl and add
remaining ingredients and toss gently.
Eggs In Celery Sauce
3 cps hot boiled rice
1 X 300g can cream of celery soup
1 tablespoon chopped parsley
1/3 cup evaporated milk (or plain milk)
5 hard boiled eggs
cup grated cheese
salt, pepper
fine dry breadcrumbs
paprika
grated Parmesan cheese
Put hot rice in shallow ovenproof dish, mix in parsley, top with eggs cut in halves lengthwise. Sprinkle
over salt, pepper and paprika.
Heat together soup, milk and grated cheese, stirring constantly. Pour over eggs, top with light dusting of
crumbs mixed with some grated Parmesan cheese. Bake in moderately hot oven until heated through.
Hawaiian-Style Eggs
2 onions grated
1 teaspoon ground ginger
2 medium tomatoes, peeled and sliced
salt, pepper
1 cup green capsicum
cashew nuts
1 tablespoon cornflour
eggs
1X 425g can pineapple pieces
hot boiled rice
1 tablespoon vinegar
Fry onions in little butter till soft but not brown, add tomatoes and capsicum, cook gently 3-4 minutes,
stirring frequently. Pour off any oil, add cornflour mixed in little of pineapple syrup, stir, cook 2 minutes.
Add rest of syrup and pineapple pieces, vinegar, ginger, salt, pepper and simmer 7-10 minutes. Fry a few
cashews in little oil until tinted.
Hard boil eggs and cut into half lengthwise. Put hot rice on serving platter, top with eggs, spoon sauce
over and sprinkle nuts over.
14
Eggs In Curry Cream

1 medium tomato peeled and chopped
3 cups hot boiled rice
1 clove garlic crushed
2 teaspoons snipped chives
1 teaspoon curry powder
French dressing
cup sour cream
6 hard boiled eggs
1/3 cup mayonnaise
few blanched almonds split in halves
Fry tomato and garlic gently in little butter for a minute or two. Add curry powder and stir over low heat
for 2-3 minutes, drain, put aside till cold.
Push tomato mixture through sieve, stir into sour cream with mayonnaise and chill. Mix together rice and
chives and moisten with French dressing, toss and chill.
Fry almond halves in little oil till browned. Cut eggs in half lengthwise, put rice on serving platter, top
with egg halves and coat with curry cream. Scatter over the almonds.
Fried Tempura
Dipping sauce:
Rice wine vinegar, add sugar and stir till clear and taste Ok (tang off). Add chopped coriander, chilli,
garlic, salt and pepper. Stir well and taste.
Cut up variety of veggies, remember thin slices for veggies like sweet potato so can cook in oil 2-3
minutes.
Batter (made just before cook):
1 cup cornflour
ice cold water or cold soda water
2 cups plain flour
Stir in water with fork so still a bit lumpy and like thickened cream. Put in veggies and coat. Fry in hot oil
220oC (sunflower oil), Turn over, remove when crisp and drain on paper. Add salt. Serve with dipping
sauce.
Savoury Impossible Pie
3 eggs
1 cup milk
cup plain flour
60g melted marg
salt, pepper
Add any of following chopped onion, chopped bacon, celery, carrot, mushroom tomato, salmon,
parsley, etc.
Mix all ingredients with fork. Pour into greased pie plate. Top with 1 cup grated cheese and bake at
180oC for hour till firm.
Spaghetti **
Put mince (can add chopped onion if want) in glass bowl with lid on and cook on HIGH 4 minutes.
Get out and break up meat with tongs or fork (as it tends to stick together), and drain off some of the
fat/liquid (whilst running HOT water down sink so fat doesnt clog pipes).
Add the bottle of sauce, and frozen peas and/or corn to meat, mix.
Cook on HIGH again for 4 6 minutes.
Boil water (1/2 full saucepan) on stovetop. When boiling add spaghetti noodles and turn heat down to boil
for about 10 minutes or until tender.
Mince With Vegies
Variation on above by adding your own selection of sauces and vegies. If you dont make it too wet it is
good as mince on toast.
15
Microwave Meatballs
Use the microwave meatball holder to cook them in. Cook each batch at least 5 minutes to make sure well
cooked.
Lambs Fry
Cut up liver and put in plastic bag with flour, salt and pepper to cover pieces well.
Fry cut up bacon in little oil or butter.
Add floured liver and fry well, turning around in pan so doesnt burn. Make sure it is cooked through (no
blood or pink).
Add water and stir until sauce thickens to consistency you want. Simmer, stirring for another 10 minutes
or so.
Corned Beef
Put raw corned beef or silverside in big boiler and cover with water and the following:
6 whole cloves
Whole peeled onion
10 peppercorns
1 2 tablespoon vinegar
Can add a whole potato, carrot or any veg for last hour of cooking.
Simmer, covered until tender, approx 30 minutes per 500grams. Cooking time will vary according to cut
and age of meat.
To test if cooked, insert skewer through thick part of meat and if it comes out easily it is cooked. Allow
meat to cool in liquid.
16
DRINKS
Pina Colada
40ml dark rum
50ml lite coconut cream
10ml pineapple juice
Combine all in mixing glass with crushed ice, Shake vigorously. Serve with pineapple and cherry garnish.
To make a non-alcoholic pina colada just minus the rum.
OTHER
Kids Play Dough
4 cups plain flour
2 cups cooking salt
1 tablespoon cream of tartar
Mix dry ingredients and add:
Mix with wooden spoon until cool enough to knead by
room temperature.
4 cups boiling water

2/3 cup cooking oil
food colouring
hand until smooth. Store in airtight container at
Microwave Rice
Put 2 cups dry rice in bowl or microwave rice cooker. Add 4 cups boiling water (from boiled jug).
Microwave on HIGH for 15 minutes, with lid on.
Heat left over cooked rice 1 minute only or will burn.
17
CAKES
Bees Chocolate Cake
1 cup sugar
teaspoon carb soda
1 cup SR flour
Add cup melted margarine
cup cocoa
1 cup milk
Pinch salt
1 teaspoon vanilla essence
Beat well for 2 minutes and add 2 beaten eggs. Beat 2 minutes. Bake at 180oC for 30-35 minutes.
Thelmas Chocolate Cake
4 oz butter
2 level tablespoon cocoa or drinking chocolate
1 cup castor sugar
1 cup SR flour
1 egg
pinch salt
cup milk
cup chopped walnuts
level teaspoon carb soda
cup chopped raisins
Cream together butter and sugar and add beaten egg. Add fruit and nuts. Heat milk until luke warm and
blend in cocoa and carb soda until dissolved. Fold in sifted flour and salt alternately with milk mixture.
Mixture must be fairly stiff or it will sink in middle.
Bake for 25 30 minutes in two well greased 7 sandwich tins. Allow to stand a few minutes before
turning out. When cold spread mock cream between, and ice top with chocolate icing.
Mock Cream:
4 level tablespoons sugar
2 tablespoons water
1 oz copha (or 2 oz butter)
1 oz butter/marg
teaspoon vanilla essence
Heat sugar and water together until dissolved. Allow to cool. Cream softened copha and butter together,
add cooled syrup and vanilla gradually, beating until smooth and creamy. Watch it or it will turn back to
butter quickly.
Chocolate Sponge Cake
Cream 3 eggs and 1 cup sugar till light and fluffy.
Add:
1 cup SR flour
2 tablespoons cocoa
salt
cup heated milk with 1 tablespoon butter melted in it
Mix all together very lightly with fork. Place in 2 greased and floured 7 cake tins. Bake moderate oven
180oC for 25 minutes. Do not open oven before 25 minutes are up. Test with skewer. Leave in tins to
cool. When cold fill with sweetened (with icing sugar) whipped cream (or chocolate cream) and ice.
Chocolate Cream
2 tablespoons marg or butter, softened and creamed. Add icing sugar and 2 tablespoon cocoa. Mix well to
smooth cream. Only fill cake hour before eating.
Tea Cake
1 small up sugar
1 tablespoon butter
1 cup SR flour
cup milk
1 egg
Cream, add egg, flour. Bake 20 minutes, 180oC. Dot with butter and sprinkle of cinnamon & sugar.
18
Glazed Mocha Fudge Cake

185g butter
cup cocoa
2 teaspoons vanilla essence
cup plain yoghurt
1 cup castor sugar
3 teaspoons dry instant coffee
4 eggs
1 tablespoon boiling water
cup SR flour
Mocha Glaze:
60g dark chocolate
1 tablespoon water
30g butter
cup icing sugar
1 teaspoon dry instant coffee
Combine in saucepan and stir glaze constantly over low heat without boiling till smooth. Remove from
heat and add sugar.
Grease 23cm square slab tin, line base with paper and grease paper well. Cream butter, essence and sugar
in small bowl of electric mixer till light and fluffy. Beat in egg yolks one at a time, beat only till
combined. Transfer mixture to big bowl. Stir in sifted flour and cocoa, and yoghurt. Then add coffee and
water. Beat egg whites in small bowl till soft peaks form, fold lightly through cake mixture in 2 lots. Pour
mixture into prepared tin. Bake moderate oven 45 minutes. Turn onto cake rack to cool. Top cols cake
with glaze, decorate with walnut halves and refrigerate till glaze set.
5 Cup Bun Loaf
1 cup S.R. flour
1 cup milk
1 cup mixed fruit
1 cup rolled oats OR 1 cup coconut
1 cup sugar
Mix all 5 ingredients well. Bake in moderate oven approx. 30 minutes.
Variations:
Replace 1 cup sugar with cup sugar and another cup mixed fruit
Can use cup rolled oats and cup coconut.
Can use white or brown sugar.
Can use wholemeal SR flour.
Can add to 1 teaspoon of mixed spice, or ginger or cinnamon.
Health Cake
1 cup SR wholemeal flour
cup milk
1 cup coconut
vanilla
1 cup sugar
cup chopped walnuts
2 eggs
cup sultanas
4 oz margarine softened
sesame seeds
Throw flour, coconut, sugar, eggs, margarine, milk, vanilla into bowl and beat 5 minutes till well
creamed. Add nuts and sultanas. Put into buttered and floured tin. Sprinkle with sesame seeds. Bake in
moderate oven 30-40 minutes, test with skewer to see if cooked through.
19
Carrot Cake
Grate fresh carrot to give cup and strain juice from half (440g) can crushed pineapple.
In a bowl mix:
1 cup plain flour
teaspoon salt
1 teaspoon baking powder
teaspoon cinnamon
teaspoon carb soda
cup sugar
Add: 2 eggs and 5 tablespoon oil
Mix well. Stir in grated carrot, crushed pineapple and cup chopped walnuts. Bake in moderate oven
180oC for 35-40 minutes and cool before covering with topping.
Cream Cheese Topping:
Place in bowl:
3 tablespoons butter
3 tablespoons cream cheese
teaspoon vanilla
250g icing sugar
Beat well. If too thick add small amount of milk to a smooth consistency.
Apple Shortcake
125g margarine
410g can pie apples (or fresh cooked and
cup castor sugar
pureed or rough cut)
1 egg
1 passionfruit
cup SR flour
1 teaspoon grated lemon rind
cup Plain flour
extra castor sugar
Cream marg and sugar lightly, add egg and beat well. Beat in sifted flour. Turn onto lightly floured board
and knead lightly till smooth. Divide in half. Roll each piece into a round between two sheets of food
wrap to fit a 20cm sandwich tin. Line sides and base with greased greaseproof paper. Place round into tin.
Press edges to fit tin well. Break up pie apple roughly, add passionfruit pulp and rind. Spread over base
leaving a small border around edge. Sprinkle with 1 tablespoon extra sugar. Place 2 nd round of pastry over
apple press edges together. Brush with water and sprinkle with sugar. Bake 35-40 minutes in moderate
oven and stand 15 minutes before removing from tin.
Processor Cakes
1 cup SR flour
cup castor sugar
2 tablespoon skim milk powder
125g butter
Combine. Can store at this stage for 3 months in frig to reconstitute add
2 eggs
1 teaspoon vanilla essence
cup water
Beat all in processor. Bake in moderate oven 30-45minutes.
Variations:
Chocolate fudge cake stir in 60g grated dark chocolate and spread with choc icing.
Lemon Ginger 2 teaspoons grated lemon rind and cup finely chopped glace ginger.
Coffee and Walnut dissolve 1 tablespoon dry instant coffee into the specified cup water, and cool.
Add and stir in cup chopped walnuts.
Fairy Cakes Cook 15 minutes in patty pans.
20
One Bowl Sultana Loaf

125g butter melted
2 eggs lightly beaten
750g sultanas
cup sweet sherry
cup brown sugar
cup plain flour
2 tablespoons marmalade
cup SR flour
Combine all in bowl. Spread into greased (with greased paper on base) 15x25cm loaf pan, decorate with
almonds (optional). Bake in slow oven 1 hours. Cover with foil, cool in pan.
Pumpkin Date Cake
200g pumpkin (cooked to cup)
1 cup chopped dates
250g butter
cup coconut
1 tablespoon grated orange rind
cup cold mashed pumpkin
cup castor sugar
2 cups SR flour
2 eggs
cup milk
Grease deep 19cm square cake tin, line base with paper and grease well. Cream butter, rind and sugar in
small bowl with electric beater until light and fluffy. Beat in eggs one at a time and beat till combined.
Transfer mixture to large bowl, stir in dates, coconut and pumpkin. Stir in sifted flour and milk
then stir in remaining flour and milk. Spread into prepared tin. Bake in moderately slow oven for 1
hours. Stand 5 minutes before turning out onto wire rack to cool. Dust with icing sugar.
Chocolate Chip Muffins
125g butter
1 teaspoon vanilla
cup sugar
cup choc chips
2 eggs
3 cups SR flour
1 cup milk
3 tablespoon cocoa
cup plain yoghurt
1 cup boiled water
Cream butter and sugar. Add eggs and mix. Mix cocoa in boiling water and add to sugar mixture. Add
milk, yoghurt and vanilla. Gently fold in choc chips and flour. Spoon into lightly greased muffin pan.
Bake at 170oC for 15-20 minutes.
Pikelets *
1 cup SR flour
1 egg
pinch salt
cup milk
teaspoon carb soda
1 teaspoon white vinegar
2 tablespoons sugar
1 dessertspoon melted butter Put in last.
Mix in this order and put small amounts in frypan dry (no greasing) for 3 minutes.
Quick Mix Onion Bread
3 cups SR flour
70g pk creamy onion soup mix
2 cups buttermilk or natural plain yoghurt
Sift flour, mix in dry soup mix, then enough yoghurt to give a soft, sticky dough (may not need 2 cups).
Turn onto lightly floured board and knead lightly till smooth, shape into loaf. Place in well greased loaf
tin 9x22cm. Brush with little milk. Bake moderate oven for 1 hour.
21
Pumpkin, Cinnamon And Wholemeal Bread

185g melted butter
cup raw sugar
cup honey
3 cups wholemeal SR flour
1 egg beaten lightly
1 tablespoon ground cinnamon
3 cups (375g) finely grated raw pumpkin
Grease 15x25cm loaf pan or two smaller tins. Grease paper on base. Combine butter, honey, egg in large
bowl, stir in pumpkin, sugar, flour and cinnamon. Pour into prepared pan and bake moderate oven 50
minutes. Stand for 5 minutes before turning onto rack to cool. Serve buttered if desire.
Banana Bread
60g butter
2 cups SR flour
cup castor sugar
teaspoon salt
2 large or 3 small bananas
3 tablespoons yoghurt
1 egg
30g walnuts chopped
Cream butter and sugar well. Mash bananas and combine with egg and gradually add to the creamed
mixture, beating thoroughly. Add sifted flour with salt alternately with yoghurt. Pour into deep greased
9x18cm loaf tin. Sprinkle with walnuts and bake in moderate oven 180oC for 1 hour. Cool on wire rack.
22
BISCUITS
Sticky Biscuits
2 cups rolled oats
cup brown sugar
cup coconut
1 tablespoon golden syrup
Melt margarine and syrup. Add dry ingredients. Spread on greased tray. Bake till brown at 180 oC for 1520 minutes.
Date Slice
1 cup SR flour
4 oz margarine
1 cup chopped dates
2 teaspoons golden syrup
1 cup coconut
vanilla essence
cup sugar
Melt margarine and syrup, add vanilla essence. Pour over dry ingredients and mix well. Press into tin and
bake slowly for 10-15 minutes at 180oC.
Junes Savoury Biscuits
1 cup plain flour
1 cup grated cheese
1 cup rice bubbles
4 oz melted margarine
A good pinch cayenne
Form into balls & flatten with a fork. Moderate oven 10-15 minutes. These are easy & delicious.
Lemon Slice
cup brown sugar
1 cup SR flour
1 cup coconut
Add 125g melted margarine (may need a little more). Mix well. Press lightly into 7x11 greased tin. Bake
20 minutes. Ice with lemon icing when hot. Cut while warm into fingers.
Chocolate Peppermint Squares
Base: 1 cup crushed cornflakes
cup coconut
1/3 cup brown sugar
4 oz margarine.
Melt marg and pour over other ingredients. Mix well and press into greased 8 square or 7x11 tin.
Filling: 8 oz Philadelphia cheese
1/3 cup castor sugar
4 oz tin reduced cream2 or 3 drops peppermint essence
Beat softened cheese till smooth. Gradually add sugar, beat well. Blend in reduced cream and essence and
spread over crumb base. Refrigerate till firm. Spread with chocolate icing. Refrigerate again till firm. Cut
into squares.
23
Quick Honey Gingerbread

1 cup plain flour
cup brown sugar
cup SR flour
cup honey
teaspoon carb soda
cup water
3 teaspoons ground ginger
125g margarine
teaspoon nutmeg
Grease 19x29cm lamington pan and line base with paper. Grease paper. Combine flours, soda, spices and
sugar in processor for a few seconds to combine. Combine honey, water and butter in saucepan over heat
to melt butter. Add to processor and process till smooth. Pour into tin and bake moderate oven 35
minutes. Stand 2 minutes before turning onto rack. Cool, cut into squares and dust with icing sugar.
Muesli Bars
90g softened margarine
1 cup rolled oats
cup brown sugar
1 tablespoon sunflower seed kernels
cup honey
cup coconut
2 tablespoons plain flour
cup sultanas
cup chopped walnuts
3 dried apricots chopped (optional)
Grease 19x29cm tin. Cream margarine, sugar, honey with electric mixer till creamy. Stir in remainder and
mix well. Press into pan. Bake 20 minutes in moderate oven till brown. Cool in pan, cut into bars when
cold.
Unbaked Peach And Coconut Chews
1 cup (200g0 dried peaches chopped
cup full cream milk powder
cup water
cup sultanas
cup peach nectar
1 tablespoon roasted sesame seeds
1 tablespoon honey
(1/2 cup coconut extra)
1 cup coconut
Toast sesame seeds 5 minutes in oven. Combine peaches, water, nectar and honey in saucepan; simmer
uncovered 15 minutes till mixture is very thick and tender. Remove form heat and add coconut, milk
powder, sultanas and sesame seeds. Cool. Roll teaspoons full into balls and roll in coconut. Keep in frig.
Continental Chocolate Slice
4 oz margarine
1 teaspoon vanilla
cup sugar
lb milk coffee biscuits
3 dessertspoons cocoa
cup coconut
1 egg
cup chopped walnuts (optional)
Crush biscuits finely. Combine margarine, sugar and cocoa in saucepan. Stir over low heat to mix. Stir in
beaten egg and vanilla. Cook, stirring for 1 minute. Remove from heat, stir in crumbs, coconut and
walnuts. Mix well. Press mixture into greased 8x13 tin. Refrigerate till set.
Topping:
2oz margarine
2 cups icing sugar
1 tablespoon custard powder
2 tablespoons hot water
Cream margarine well, add sifted icing sugar and custard powder alternately with hot water. Beat till light
and fluffy. Spread over base and refrigerate. Ice with chocolate icing and store in frig. Cut when cold.
24
DESSERTS
Wet Chocolate Cake
600ml cream
sherry
1 teaspoon instant coffee powder
1 pk 375g savoiardi biscuits (sponge fingers)
5 rounded tablespoons drinking chocolate
grated chocolate for serving
Whip cream and coffee lightly, add chocolate a spoonful at a time and whip til cream is thick and smooth.
Put sherry in bowl and dip biscuits in. Arrange 8- 10 side by side on a flat serving dish. Spread over layer
of choc cream then layer of sherried biscuits, then cream and top with sherried biscuits. Frost all over
top and sides with choc cream. Refrigerate at least 24 hours, but can make 2 days ahead. Top with grated
chocolate.
Pavlova *
2 egg whites whipped very stiffly, and add following
1 cup castor sugar
1 teaspoon white vinegar
teaspoon vanilla essence
1 teaspoon cornflour
Spread this very thick mixture onto 2 lightly greased oven sheets (or foil) as flattish 9 inch circles. Bake
in preheated moderate oven for 10 minutes, then reduce heat to very slow and bake approx. 45 minutes.
Turn off heat and cool in the oven. Peel off foil when cold.
With two layers you can make a chiffon filling with cocoa, or tin sweetened chestnut pure flavoured
with sweet sherry and added at last minute to 1 jar whipped cream. Layer meringue, pure, meringue,
pure and top with cream or small meringues or just chocolate sprinkles.
Impossible Pie ***
4 eggs
2 teaspoons vanilla
cup butter or margarine 1 cup sugar (I put )
cup plain flour
1 cup coconut
2 cups milk
Mix all ingredients in a blender. Pour mixture into 25cm greased pie plate.
Bake at 350oF / 180oC for 1 hour or until 1 centre is firm (maybe hr). The flour settles at the bottom to
form a crust, the coconut forms a topping & the centre is an egg custard filling. (if you try to halve the
recipe it doesnt work)
Pineapple Sweet
1 small tin crushed pineapple
1 tin Ideal milk (evaporated milk left 2 days in
1 pk lemon jelly
frig)
cup sugar
juice of one lemon
Place pineapple and sugar in saucepan. Heat and add jelly crystals. Heat till almost boiling, stirring well.
Remove from heat add lemon juice. When almost set, beat milk till doubled or more in bulk. Stir in
mixture and set in frig.
Orange Dessert
Remove inside from orange (cut top off). Add gelatine to insides and replace in orange. Cream on top.
25
Lemon Chiffon Pie

Biscuit Crumb base:
Line torte tin with foil.
1pk Nice biscuits ground fine, add 4 oz melted margarine. Mix well and press into sides and bottom of tin
(will do 2, 9inch pie plates). Set in frig for 10 minutes or more.
Filling:
1 level dessertspoon gelatine
cup sugar
cup cold water
grated rind of one lemon
3 eggs separated
cup lemon juice
Place yolks, sugar & lemon juice & rind in a saucepan to heat stir well.
Add gelatine & remove mixture from heat. Cool.
When nearly set, whip whites stiffly, add mixture & put it into pie case.
Add whipped cream.
Passionfruit Flummery
1 cups water
cup sugar
1 tablespoon gelatine
1 dessertspoon plain flour
juice of 1 orange and 1 lemon (or 2 oranges)
3 to 4 passionfruit
Mix flour to smooth paste with fruit juice. Add sugar, water and gelatine and bring to boil stirring well.
Simmer 1 minute. Cool and add passionfruit pulp. When quite cold beat till doubled in bulk and light in
colour. Place in dish and refrigerate till set.
Pineapple Marshmallow
1 large tin pineapple pieces cut up small
1 small packet marshmallows cut each into 4
1 jar unwhipped cream
Stir all together in bowl and leave in frig all day. Can add chopped cherries, tinned mandarin pieces,
coconut or non-salted almonds and stir in before serving. Can add 1 tablespoon sherry.
Chocolate Mouse
4 eggs
1 cup sugar
4 tablespoons gelatine dissolved in cup boiling water
4 dessertspoons cocoa
1 dessertspoon rum or sweet sherry or 1 teaspoon vanilla or peppermint essence
Separate eggs. Beat yolks with cup sugar. Add dissolved gelatine into which cocoa has been stirred to
smooth paste. Mix well so no lumps. Whip whites to stiff peaks, slowly add cup sugar and beat. Add
yolk, cocoa mixture to whites; add flavouring to taste and mix gently with a fork. Do not beat, just fold in.
Set in frig.
Fruit Berry Cream
Fresh cooked blackberries or canned berries drained and pureed. Chilled and stirred through stiffly beaten
cream just before serving in individual dishes, decorated with a few whole berries. Use liquid to make a
jelly.
26
Fluffy Summer Dessert

1 tin Ideal of Carnation milk (left for 2 days in frig)
2 tablespoons sugar
vanilla
pink colouring if wish
Whip milk till doubled in bulk, add sugar, vanilla and gelatine dissolved in cup hot water. Beat well set
in frig.
Golden Puff Balls
Puff Balls:
1 cup SR flour
1 beaten egg
1 level tablespoon margarine
little milk, pinch salt
Syrup:
1 cup water
1 level tablespoon margarine
cup sugar
1 level tablespoon syrup
Rub margarine into flour, add beaten eggs and milk to make dry dough. Divide into 8 and roll into balls.
Place all ingredients for syrup into saucepan. Bring to boil and add balls. Lower heat and simmer gently
with lid on for 15 20 minutes.
Pawpaw Sorbet
1 ripe pawpaw
1 3 tablespoons lemon juice
1 egg white
2 tablespoons castor sugar
Peel pawpaw, remove seeds, chop roughly and puree in blender to smooth consistency. Combine with
lemon juice and pour into chilled ice cream tray. Freeze till just starting to set around edges. Whisk white
stiffly, add sugar. Remove pawpaw mix to chilled bowl and beat till smooth. Fold in meringue and pour
into freezer tray. Cover with foil and freeze.
Simple Steamed Pudding
Grease steamer with margarine.
1 cup milk (warm this to melt margarine)
1 cup SR flour
1 tablespoon margarine melted in milk
cup sugar
1 level tablespoon carb soda
1 cup sultanas
Add ingredients in above order to mixing bowl. Mix well. Place in greased steamer with lid tightly shut.
Place in large saucepan (lid shut) with water up to 1 of lid of steamer. Let water boil, and then let it
bubble slowly for 1 hours. Serve hot with custard, cream or ice cream.
Steamed Golden Pudding
1 tablespoon sugar
2 tablespoons golden syrup
cup milk
teaspoon carb soda
1 cups SR flour
Pinch salt
Melt margarine, sugar, syrup and milk. Dissolve carb soda in warm mixture. Add flour/salt. Mix well.
Place in greased steamer and simmer 1 hours (steamer lid tightly fitting and water as above recipe).
Serve with heated golden syrup and cream.
Butterscotch Pudding
27
1 cup brown sugar

2 tablespoons plain flour
2 eggs
2 tablespoons butter
2 cups milk
Put sugar, yolks, flour and milk in saucepan. Heat, stirring well so no lumps. Cook 2 or 3 minutes. Add
butter. Put in a crumb base pie case or in a greased tart plate. Whip 2 whites stiffly and gradually add
cup sugar.
Sticky Date Pudding (Reduced Fat)
1 cup chopped dates
1 tablespoon marg
1 teaspoon carb soda
1 cup caster sugar
1 teaspoon vanilla
1 egg
1 cup boiling water
1 cup SR flour
Sauce
cup soft brown sugar
tin skim condensed milk
Preheat oven to 160oC. Mix together date, carb soda, vanilla and water. Beat marg and sugar well, add
egg and beat till creamy. Fold in flour and date mixture. Pour into pre-greased 18cm square tin and bake
for 30-40 minutes.
To make sauce, bring ingredients to boil, simmer constantly for 5 minutes.
Un-mould pudding, cut into 8 portions and pour sauce over. Serve immediately.
Fruit Gelato
Put in blender:
1 cup any fruit
1 cup water or fruit juice (if used canned fruit)
1 cup sugar (less if heavy syrup tin fruit used)
1 very small banana (if too large the flavour dominates)
juice of 1 lemon and 1 orange
Blend or puree all above. Place in freezer till soft set.
Beat 2 egg whites and 1 tablespoon sugar till stiff.
Soften soft-set and blend into egg whites.
Freeze overnight. To serve, flake gelato in large pieces, can serve over iced fresh fruit or individual
dishes.
Mango Cheesecake
Crumb crust:
1 cup plain sweet biscuits crumbs
1 cup finely chopped walnuts
75g melted margarine
Combine and press over base greased spring pan. Refrigerate 30 minutes.
Filling:
250g cream cheese
cup castor sugar
3 medium mangoes
300 ml thickened cream
cup water
Process cheese, sugar and mangoes till smooth. Add cream and mix well. Transfer to big bowl.
Sprinkle gelatine over water and dissolve over hot water. Cool. Add to mango mixture and stir in rest of
mangoes cut into small pieces. Pour into crumb base and refrigerate. Decorate with slices of mango and
cream if wish.
28
Unbaked Cheesecake
Base: 1 cup sweet biscuits crumbs (eg. Marie)
1/3 cup melted butter
Combine crumbs and butter, press into base of 22cm pie dish and chill.
Filling:
500g Philadelphia cream cheese
1 can 400g condensed milk
cup lemon juice
Beat cream cheese until smooth, add condensed milk and juice, mix well and pour into crumb base. Chill
3-4 hrs before serving. Top with fruits as desired.
Chocolate Fudge Pie
1 level tablespoon gelatine
125g unsweetened chocolate melted
cup sugar
1 can evaporated milk chilled
1 egg yolk lightly beaten
1 cup walnuts chopped
cup milk
1 biscuit crumb base in spring pan
cup marsala or sweet sherry
Combine gelatine and sugar. Blend egg yolk, milk and sherry together and add to gelatine mixture. Fold
in melted chocolate and heat slightly to melt gelatine and sugar. Remove form heat and beat till smooth.
Chill in frig till partly set. Whip up chilled evaporated milk till very thick. Fold in chocolate mix and
nuts. Place in prepared crumb base. Chill thoroughly. Serve with whipped cream and chocolate.
Better to soak gelatine in cold water then put it in cup into pan of boiling water to dissolve.
Can add whipped egg whites if want.
Gramma Pie
Pastry:
2 cups plain flour
teaspoon baking powder
pinch salt
185g butter
1 egg
1 tablespoon sugar
2 tablespoons cold water
Filling:
1kg gramma
teaspoon salt
cup brown sugar
cup sultanas
1 teaspoon cinnamon
teaspoon nutmeg
1 tablespoon flour
1 lemon
30g butter
Peel gramma and dice. Place in saucepan and cover with boiling water, add salt and simmer for 5
minutes. Drain. Mix in brown sugar etc. Bake in hot oven 220 oC for 30 minutes; reduce to moderate
180oC for 40 minutes.
Pumpkin Pie
Make above gramma pastry.
cup brown sugar
2 cups cooked mashed pumpkin
teaspoon ginger
450g can evaporated milk
1 teaspoon cinnamon
2 beaten eggs
pinch cloves
Combine ingredients for filling and carefully spoon into chilled shell. Bake in hot oven for 30 minutes,
reduce to 180oC for further 15 minutes or until filling is set.
29
Blanc Mange
1 pint milk
2 tablespoons sugar
1 oz cornflour
vanilla or lemon rind or cocoa melted to paste and added
Bring milk and sugar to boil slowly and add cornflour mixed to smooth paste with milk. Stir all time and
boil 3 minutes. Put in bowl, coll. Serve cold with fruit and ice cream.
Moccha Dessert
1 tin Ideal milk (not condensed but evaporated milk)
Leave tin in frig for at least 2 days to chill.
Whip well to double or triple bulk. Add 2 tablespoons sugar and 1 good tablespoon gelatine dissolved in
cup boiling water. Add vanilla to taste, or mix cocoa and instant coffee to paste and add, or just cocoa
or just coffee. Chill well.
Biscuit Crumb Pie Case
lb Nice biscuits ground finely
lb cooking margarine melted
Mix well and press into base and sides (an line with foil first) of torte tin. Place in frig 20 minutes at least
before filling.
Filling:
Lemon or orange chiffon
Mocha dessert
Chilled Lemon Sago
cup sago
1 cup cold water
juice one lemon
3 tablespoons golden syrup (or brown sugar)
Put all ingredients into saucepan; cook slowly until sago is transparent (about 30 minutes). You can put in
more water as sago is cooking to make consistency you like it thickens as it cools. Also can add lemon,
or syrup to taste.
Apple Crumble Pudding
4 large cooking apples
cup brown sugar
3 tablespoon golden syrup
2 tablespoon butter
1 lemon
teaspoon cinnamon
1 cup SR flour
2 tablespoon coconut
pinch salt
Stew apples in very small quantity of water, mix with syrup, grated lemon rind and add lemon juice. Pour
into pie dish. Rub butter into sifted flour, sugar and cinnamon. Sprinkle over apples. Cover with coconut
and bake in slow oven for hour.
Strathbogie Mial
1 large tin pear halves, drain well
1/8 pint ginger wine (Stones brand is good)
2 oz castor sugar
pint thickened cream
grated rind and juice of 1 lemon
Drain pears and put one or two halves in bottom of each glass serving dish with a little pear juice.
30
Beat sugar, lemon juice, rind and wine till sugar dissolves. Leave in frig till serving time.
Just before serving add whipped cream and mix lightly. Spoon gingered cream over pears and sprinkle
with cinnamon.
DIPS/STARTERS
Bees Dip
1 cup sour cream
1 cup mayonnaise
Mix together.
1 cup tomato sauce

1 pk French onion soup
Creamy Dip
1 carton sour cream or cream cheese or yoghurt
1 tablespoons mayonnaise
teaspoon salt
ground black pepper
Add any of following to base mixture:
Curry powder, paprika and chopped parsley
Soya sauce, chives, chopped ginger
Chopped capsicum, celery and shallots.
Liver Pate
1 knob liverwurst, mashed well add soft butter
salt, pepper
chopped parsley
teaspoon dried thyme
Mix all and refrigerate overnight.
pinch nutmeg
2 teaspoons grated onion
2 tablespoons cream
dash sherry or brandy
Creamed Poppy Seed Log

8 oz (227g) creamed cheese
teaspoon salt
1 tablespoon dried sage
teaspoon lemon juice
2 tablespoons finely chopped spring onion
2 tablespoons poppy seeds
Combine all, shape into log and refrigerate till firm. Roll in poppy seeds and serve.
Pawpaw Starter
Pawpaw rounds with finely sliced crystallized ginger sprinkled over `with lemon juice and sugar.
Nuts And Bolts
125g butter/marg
2 tablespoons sesame seeds
2 tablespoon oil
1 clove garlic
teaspoon curry powder
1 teaspoon salt
Pinch cayenne
150g snack time or pretzels
2 tablespoon worstershire sauce
2 cups Multigrain cereal
1 teaspoon paprika
150g sesame nut mix or salted mixed nuts
Heat butter, add curry and all spices.
Put all ingredients on baking tray. Drizzle with spicy butter and stir. Bake slowly 250oC for 45 minutes,
stir occasionally. Cool and store in airtight container.
31
AFTERS
Marshmallow Roll (Unbaked)
4oz (125g) dark chocolate
cup chopped walnuts
2 cups icing sugar
1 small packet marshmallows
1 teaspoon dried coffee
1 egg
coconut
Melt chocolate and margarine. Cut marshmallows in 4. Mix all dry ingredients; add egg, melted
choc/marg and lastly marshmallows. Place mixture in frig for - 1 hour. Then make two rolls of
mixture and roll in coconut. Store in foil in frig and slice when required.
Date Fingers (Unbaked)
4 oz margarine
1 cup chopped dates
cup sugar
3 cups rice bubbles
Melt margarine, add sugar and dates, Stir over heat till mixture boils and thickens. Remove from heat, add
rice bubbles. Mix well. Pres into greased 7x11 tin. Refrigerate till firm, then cut. Or ice with choc icing.
Store in frig.
Fudge Fingers
lb Nice biscuits ground fine
1 good cup mixed fruit
4 oz margarine melted
2 tablespoons milk
4 tablespoons brown sugar
vanilla
3 tablespoons cocoa
Melt margarine, add sugar, cocoa, fruit, milk and vanilla, and simmer 5 minutes. Pour over biscuits. Press
into 7x11 tin ice with chocolate icing.
Coconut Lemon Slice
6oz copha
1 level dessertspoon finely grated lemon rind
1 can condensed milk
juice of 2 lemons
1 cup icing sugar
1 pk Westons morning coffee biscuits
2 cups coconut
Melt copha, add all ingredients, and mix well. Place pk biscuits over base of slab 7x11greased tin.
Cover evenly with cooled mixture. Place remaining biscuits on top and press into mixture. Ice with thin
lemon icing. Store in frig 24 hours before cutting into squares. Keep in frig.
32
SOUPS
Borsch
Puree together the following:
1 400g can beetroot (undrained)
1 200g can tomatoes (undrained)
1 clove garlic crushed
Add the following:
1 can clear soup (or beef stock powder in water made up to size of tomato can)
1 teaspoon salt
1 teaspoon brown sugar
3 dessertspoons lemon juice
black pepper
Chill well in frig. Serve with swirl of sour cream marbled through it. Top with finely chopped parsley
and chives. Can thin soup with water if too thick.
Iced Savory Tomato Soup
440g can condensed tomato soup
Pinch oregano
1 cup chicken stock
1 dessertspoon tomato paste (optional)
1 chopped onion
1 carton natural yoghurt or sour cream
Pinch salt (optional)
Place all ingredients in blender. Refrigerate till cold. Serve with chopped parsley.
Hot Tomato/Orange Soup
440g can condensed tomato soup
Dilute with chicken stock. Heat slowly, add finely chopped onion. Add grated orange rind and orange
juice to taste. Before serving stir in blob sour cream. Sprinkle with parsley.
Senegalese Soup
Simmer:
5 cups chicken stock
1 cup finely chopped onion
1 cup finely chopped carrot
1 cup finely chopped celery
1 large Granny Smith apple, peeled and chopped
When tender add:
1 small can peas, or 2 baby food pureed peas
2 teaspoon salt
teaspoon chilli powder
Combine into cup cold water:
2 teaspoons curry powder
2 teaspoons cornflour
Add to soup and bring to boil slowly, stirring constantly. Cool and blend to a puree. Chill in frig. Serve
soup with Melba toast (bread cut into small triangles and baked in oven).
Pumpkin And Bacon Soup
60g butter or marg
1 small onion
4 shallots
750g pumpkin peeled and diced
33

Salt and pepper
teaspoon nutmeg (optional)6 rashes bacon
Melt 60g butter, add onion, shallots, bacon and
fry gently until soft but not brown.
Extra 30g marg or butter
Add pumpkin, stock and nutmeg and simmer covered until pumpkin is very soft.
Knead together flour and 30g butter and stir into soup. Stir until soup thickens and put through blender in
batches. Put back in saucepan and bring close to boiling point but do not boil. Season with salt and
pepper.
Serve with black pepper and swirl of cream on top.
Laksa Soup
150g dried rice noodles
1 tablespoon curry powder
300g fresh laksa noodles
1 tablespoon peanut oil OR light olive oil with
2 cups coconut milk
dash sesame oil
600g chicken thigh fillets diced
4 shallots finely chopped
1 lime
1 stalk lemon grass finely sliced
1-2 cups bean sprouts
1 teaspoon shrimp paste
1 cucumber grated or sliced
2 teaspoon sambal oelek or chilli puree
1 bunch mint
Put dried noodles or rice sticks in boiling water while you cook the laksa. Add fresh noodles when the
dried ones are soft.
Stir fry shallots, lemon grass, shrimp paste and sambal oelek in oil for a minute or two, until aromatic.
Add curry powder and cook another minute before adding chicken stock. Bring to boil and simmer 5-10
minutes to develop flavours. Add coconut milk, return to just boiling and add chicken. Chicken should
take 5 mins or so. When cokes remove from heat, add lime juice and season with salt and pepper. Drain
noodles. Place handful in each bowl then ladle over the hot laksa. Serve with side garnish of mint leaves,
bean sprouts and grated cucumber.
Lentil Soup With Greens And Lemon
1 tablespoon extra virgin olive oil
1 onion chopped
2 large cloves garlic, chopped
185g brown lentils, picked over and rinsed
2 medium waxy potatoes, desiree, cut into bite size pieces
1.5 litres chicken stock or water
1 large bunch rocket, tough stems removed, roughly chopped
2 tablespoons freshly squeezed lemon
Extra lemon wedges to serve
Fry onion in oil 5 minutes. Add garlic and stir another minute. Add lentils and stir a few minutes, add
potatoes and stock or water. Bring to boil and simmer gently until lentils and potatoes are tender. Add
rocket and lemon juice and cook another minute to wilt the rocket and heat through. Serve with lemon
wedges and Garlic Thyme Toast.
Garlic Thyme Toast
ciabatta halve horizontally
2 tablespoons extra virgin olive oil
2 large cloves garlic chopped
1 small bunch thyme stripped off branches, plus a few sprigs
Toast ciabatta, crust sides up under hot grill. Combine oil, garlic and thyme leaves in bowl and brush over
cut sides.
34
Scatter with thyme sprigs and return to grill, until crisp, golden and fragrant, Cut into pieces.
Chicken Soup With Coconut Cream
400g sliced chicken fillet
1 tablespoon red or green curry paste
3 cups water
1 tablespoon oil
1 tablespoon fish sauce
Heat oil and add curry paste for 2 mins. Add chicken and stir fry until lightly golden. Add remaining
ingredients and bring to boil, simmer for 2 minutes. Garnish with coriander or basil.
Skinny Thai Soup
3 cups vegetable stock
4 kaffir lime leaves
3 cups water
100g button mushrooms sliced
2 tablespoon Thai curry paste
1 shallot finely sliced
1 red chili finely sliced
2 bok-choy (green tops only) shredded
1 teaspoon crushed ginger
2 teaspoon crushed garlic
4 tablespoon freshly chopped coriander leaves
2 stems lemon grass, bruised and cut into 4
handful of snow pea sprouts
pieces
sliced lemon to garnish
In saucepan combine stock, water, curry paste, chilli, ginger, garlic, lemon grass and lime leaves. Cover
and bring to boil, simmer for 15 minutes. Strain soup and return to simmer. Add mushrooms and shallots
and simmer 5 minutes. Add bok choy, cook another minute until wilted and remove from heat. Add juice,
coriander and sprouts, and garnish with sliced lemon. Serve immediately.
35
SALADS
Portuguese Salad
lb new peeled potatoes, cooked and sliced. Cool and marinate in French dressing
2 large tomatoes sliced sprinkled in salt and pepper, marinate in French dressing
lb thinly sliced peeled raw mushrooms, marinated in dressing
Leave each ingredient to marinate for 2 hours
Drain off excess dressing. Toss 3 ingredients together and serve sprinkled with 1 tablespoons chopped
parsley or chives.
5 Cup Salad
1 cup rained pineapple pieces
1 cup drained mandarin segments
1 cup coconut
1 cup chopped marshmallows
1 cup sour cream
Mix all together, can make day before and store covered in frig.
Rice Salad
lb raw rice cooked, drained, salted. Cook day before use and spread on trays in frig to dr.
Add anything you like:
4 finely chopped shallots
1 small onion finely chopped
1 tablespoon parsley chopped
6 raw mushrooms sliced
20 slivered almonds
1 finely chopped red pepper
2 sticks celery chopped
Chop up veggies and leave in bowl in frig and combine with rice just before serving. Add French
dressing, salt, pepper and nutmeg. Can put curry powder in dressing to flavour. 1 tin chopped oysters can
added or prawns, ham, fried bacon, peas, corn etc.
Potato Salad
Cook potatoes, cool, cut into dice.
Variations:
Chopped parsley, chives and mint
Chopped onion and mint
Shallots and parsley.
Combine any of the greens but use onion, shallot or chive for tangy taste.
Dressing:
French dressing can be put on day before.
Sour cream/mayonnaise dressing with or without curry powder.
Can add chopped boiled eggs.
Always take potato salad out of frig about - 1 hour before serving and leave covered in a cool place
is more flavoursome then straight from frig.
36
Stuffed Eggs
To hard boil eggs with centred yolks and no black edges put salt in water. Boil water, lower eggs (at room
temperature) one at a time into water. Boil 10 mins. Pour off hot water immediately and place under cold
running water (must go hot to cold rapidly). Peel eggs when cold and put into cold water again.
Cut in half, take out yolks and mash with:
Curry powder, salt, pepper
Mustard, mayonnaise, salt, pepper
Anchovy sauce (or a few chopped anchovies)
Tomato sauce, mustard, salt, pepper
Curry powder, mayonnaise.
Can pipe into whites and decorate with caviar!!
Barbequed Lemon Salad
2 slender Lebanese eggplants
1 red onion
2 handfuls basil leaves, shredded
4 Roma tomatoes
1 lemon, sliced
2 large cloves garlic chopped
1 capsicum
cup olive oil
salt and pepper
4 large mushrooms
cup lemon juice
1 French stick, cut thick slices
Halve eggplants and tomatoes lengthwise, cut capsicum into long strips an inch wide, trim stalks off
mushrooms and slice onion into thick rings.
Place veggies and lemon slices in casserole dish. Make marinade by combining oil, lemon juice, basil,
garlic, salt and pepper in screw top jar.
Shake vigorously for a minute, then pour over veggies. Cover and leave in frig an hour tossing
occasionally.
Let veggies cool to room temp about 20 minutes before cooking.
Heat barbeque hot plate, add touch of oil and cook vegies for 5 10 minutes.
Grill French bread slices and serve topped with vegies.
Fruity Salad
1 cup pineapple pieces
1 cucumber peeled and thinly sliced
cup chopped parsley
cup pear pieces
2 coarsely grated carrots
2 bananas sliced
4 small zucchinis thinly sliced (with potato
1 small red pepper cut in strips
peeler)
Drain pineapple and pears (if tinned). Mix all together except bananas, add lemon juice, salt and pepper.
Add some French dressing and toss. Can make day before use. Do not add French dressing until before
serving. Add dressing and bananas just before serving.
FRENCH DRESSING
3 parts olive oil : 1 part white vinegar
Salt and freshly ground pepper
Place in screw top jar and shake well before use.
37
Chinese Style Salad

1 lettuce (small) washed, drained, torn up
1 small bunch Chinese cabbage, torn up
cup sliced water chestnuts
cup shredded green pepper
DRESSING:
1/3 cup sesame oil
2 tablespoons soy sauce
1 teaspoon prepared mustard
Shake all together. Add to salad just before serving.
cup celery finely sliced

cup shallots or spring onions, finely sliced
cup bean sprouts (tinned or fresh)
Slivered almonds (optional)
salt, pepper
juice of one lemon
Poultry Salad
Peeled, finely chopped apple with lemon juice poured over
Fresh orange segments with pith and membranes removed
3 full cups chopped cooked chicken or turkey
3 tablespoons mango chutney
2 cups seedless sultana grapes (green)
Mix and pace in frig.
Before serving add freshly roasted peanuts or cashew nuts, and fresh coriander or mint finely chopped.
Fruity Salad
2 oranges
3 cups diced celery
2 granny smith apples
cup mayonnaise
Peel fruit and cut into small pieces. Mix all ingredients;
refrigerate till serve.
Carrot And Raisin Salad
2 large carrots grated coarsely
1 tablespoon oil
1 tablespoon lemon juice
Toss all ingredients together and refrigerate till serve.
yoghurt if wish.
cup sour cream

cup chopped walnuts added at last minute
before serving
add mayonnaise and cream and mix. Cover and
teaspoon grated lemon rind

cup sultanas or raisins
teaspoon coriander (optional)
Chopped parsley can be added or cup natural
Oranges And Onion Salad

Slice onions into fine rings. Peel and segment oranges, or peel and slice. Mix with onion and add French
Dressing.
Beetroot Salad
Drain a can of beetroot, cut into very small cubes. Fold in 1 carton sour cream with 1 dessertspoon
horseradish mixed with cream. Chill.
38
JAMS/CHUTNEYS
Mango Chutney 1
15 unripe mangoes
50g garlic
1 kg pipped dates
2-3 litres brown vinegar
1 kg dark brown sugar
4 birds eye chillies
50g ginger
Peel and slice mangoes. Mix all ingredients in large pot. Bring to boil stirring so sugar does not burn.
Simmer very low heat for at least 4 hours.
Mango Chutney 2
3 large ripe mangoes
1 clove crushed garlic
1 small onion
1 teaspoon salt
1 chilli (or powder0
teaspoon cinnamon
1 teaspoon mustard seeds
teaspoon nutmeg
1 teaspoon celery seeds
teaspoon allspice
1/3 cup raisins
1/3 cup brown sugar
cup currants
1/3 cup malt vinegar
1 tablespoon chopped mixed peel
1/3 cup lemon juice
1 teaspoon finely chopped green ginger
Peel mangoes, chop roughly. Chop onion and chilli, tie mustard and celery seeds in muslin bag. Combine
all ingredients. Cover and stand overnight. Boil for 30 minutes or till thickened. Remove muslin bag and
pour into hot sterilized jars.
Can make Pawpaw and Mango chutney by add peeled and chopped pawpaw to above.
Mango Chutney 3
1 lb mangoes
6 lb sugar
1 lb apples
1 oz garlic
1 lb preserved ginger
oz ground ginger
2 oz mustard seed
1 bottle vinegar
2 teaspoon cayenne
1 large onion
1 oz cinnamon
1 oz black peppercorns in muslin bag
1 lb sultanas
1 pks mixed spice
Chop apples, garlic, onion and place in pan with all ingredients except spice. Stand overnight. Add spice
and simmer 2 hours. Place in hot sterilized jars.
Green Pawpaw Chutney
4 lb green pawpaw just starting to ripen
1 quart brown vinegar
3 lb brown sugar
2 large onions
2 oz garlic
lb sultanas
lb sliced ginger (preserved or crystallized)
lb raisins
2 oz salt
1 oz cloves (in muslin bag)
1 teaspoon ground cloves
1 oz whole black peppercorns (in muslin bag)
juice of 2 lemons
Boil vinegar and sugar for hour. Peel and chop pawpaw and ginger to cubes. Chop garlic very
finely. Finely chop onions and halve raisins. Put all ingredients in large pot and pour vinegar/sugar over
them. Bring to boil and simmer at least 1 hours. Test for good consistency. Bottle hot into sterilized
jars.
39
Fig Jam
2 lb figs
2 tablespoons sweet sherry
cup orange juice
2 lb sugar
cup lemon juice
Wash figs, cut off stems, chop roughly. Place in saucepan with juices and sherry. Bring to boil and
simmer gently till figs are tender. Add (warmed) sugar, stir till dissolved over low heat increase heat,
boil rapidly uncovered till jam jells approx 25 minutes. Scoop off froth. Bottle hot.
40
TIPS
Try and cook two or more serves so can heat up the meal in microwave for dinner the next night or
so, or freeze for later.
To thicken a sauce, add a tablespoon or so of cornflour mixed first to a paste in some cold water (not
warm water).
To bake most things like casseroles and cakes in oven 180oC is best or 200o for some.
To keep warm or slow cook use 150oC.
A bottle of crushed garlic kept in frig is handy and easier than dealing with fresh cloves of garlic.
Cook two or three serves at one time and freeze or refrigerate meal size portions for later heating in
microwave.
A bought cooked chook can be disguised with a sauce to make a different meal.
In recipes 1 cup of stock means, 1 teaspoon or so of dried stock powder mixed in 1 cup of water (for
chicken or pork dishes use chicken stock powder and for beef use beef powder).
Saut means quick fry usually in oil or marg or butter, but nowadays I just saut in a little water for
most things or get a Cisco spray on oil and spray that on the pan before sauting (the healthy
alternative).
Basmati rice is better for you than plain white rice.
Chicken Breast cooks quite well in microwave using bowl with lid, with some sort of sauce and the
lid on. Often have to turn chicken or move around bowl half way thru cooking as microwave always
cooks the meat more on the outside edges of the bowl
Any vegies can be cooked in a little water generally vegies take 3-5 minutes in microwave on
HIGH.
Potatoes take about 5-8 minutes for two spuds, but remember to prick the spuds before cooking or
they will explode.
In microwave, use only glass/ceramic or special microwaveable plastic bowls no foil or tin.
Cover reheating meals with Gladwrap or the microwave lid, so no splatters.
Some handy things to keep stocked in the cupboard are:
chicken and beef stocks powders
selection of common spices and herbs
packet of dried French Onion soup (for sauces)
cup a soups
some tinned foods
good extra virgin light olive oil for cooking and salads (as healthier).
41

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Kids Play Dough......................................................................................................................................17

Mango Chutney 3....................................................................................................................................39

ABOUT THIS DOCUMENT

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COOKING MEASUREMENT (CONVERSIONS)

1 cup sugar (crystal or castor)

1 cup icing sugar (free of lumps)

1 cup shortening (butter,marg.etc.)

1 cup honey, golden syrup, treacle

1 cup brown sugar (lightly packed)

1 cup brown sugar (firmly packed)

1 cup soft breadcrumbs

1 cup dry packet breadcrumbs

1 cup rice (uncooked)

1 cup rice (cooked)

1 cup mixed fruit (sultanas etc.)

1 cup grated cheese

1 cup nuts (chopped)

SPOONS (Level Tablespoons)

1 oz. sugar (crystal or castor)

1 oz. icing sugar (free from lumps)

1oz. custard powder

21/2 cups liquid

Chicken In Peanut Sauce

Meat Balls With Sweet And Sour Sauce

1 tablespoon tomato sauce

1/4 cup tomato sauce

6 chicken thigh portions, boneless, skin

2 tablespoons tomato paste or sauce

Thai Chicken Curry

Thai-Style Fish Cakes With Cabbage Salad

Eggs In Curry Cream

4 cups boiling water

Glazed Mocha Fudge Cake

Can use cup rolled oats and cup coconut.

Can use white or brown sugar.

Can use wholemeal SR flour.

Can add to 1 teaspoon of mixed spice, or ginger or cinnamon.

One Bowl Sultana Loaf

Pumpkin, Cinnamon And Wholemeal Bread

Quick Honey Gingerbread

Lemon Chiffon Pie

Fluffy Summer Dessert

1 cup brown sugar

1 cup tomato sauce

Creamed Poppy Seed Log

4 cups chicken stock

Chinese Style Salad

cup celery finely sliced

cup sour cream

teaspoon grated lemon rind

Oranges And Onion Salad